5 kg of wild boar
1 can of foreign anchovy
1 kg of green olives
2 pouches of oregano
5 kg of wild boar
1 can of foreign anchovy
1 kg of green olives
2 pouches of oregano
Season the meat with salt and garlic
Place in the oven to roast
After roasting and cooling, slice into very thin strips, preferably using a cold cuts slicer
Unwind the anchovy can and chop the green olives
Mix everything together with oregano
In a Pyrex dish, layer the meat, followed by anchovies with olives and repeat the layers
Drizzle each layer with olive oil
